Table of Contents
This Eggless Vanilla Cake is simple to bake and uses readily available ingredients. The taste and texture makes it perfect for any occasion. Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9×13 inch pan and line it with parchment paper. In a large bowl sift together the flour, baking powder, baking soda and salt. Mix in the sugar.
Grease and line one 8-inch round baking pan or 2 x 6-inch round cake. You will need to double (2x) this recipe for 2 x 8-inch round cakes. Combine dry ingredients in one bowl – Flour, baking powder, baking soda, and salt. Pro tip – in baking, sugar is considered a wet not, dry ingredient because it melts when heated.
Preparation for eggless sponge cake Grease a 7 or 8 inch cake tray. Line a parchment paper or dust with flour. Preheat the oven to 170 C for at least 15 mins. To a large mixing bowl, add fresh curd along with sugar and vanilla extract. Mix all of these until sugar has dissolved completely. Make sure there are no lumps of curd.
However, you cannot skip it in this recipe. For an eggless cake to have a nice crumb and lightness, you need to sift the dry ingredients. I usually sift 2 to 3 times and I suggest you do the same. Pre-heat your oven: make sure your oven is pre-heated for at least 15 minutes before you put the cake pan in.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…